Rajma Vermicelli / Red Kidney Beans with Vermicelli / Semiyan Upma

Irked with the regular vermicelli upma dishes, why not try this, combined with nourishing, wholesome Red kidney beans or rajma. Combine with variety of vegetables and dig on.

Rajma Vermicelli / Red Kidney Beans with Vermicelli / Semiyan Upma

Category- Vegetarian

Ingredients

Red kidney beans (rajma) 1 cup

Vermicelli 3 cups

Tomatoes 2, small

Peas 2 tbsp

Carrot 2 tbsp, chopped

Onion1 big, finely chopped

Shallots (small onions) 3-4

Oil 3 tbsp

Green chillies 4-5, finely chopped

Ginger 1”, finely chopped

Lime juice 1 tsp

Garam masala powder ½ tsp

Cumin seeds (jeera) 1 tsp

Cinnamon (dalichini) 2 small sticks

Coriander leaves (dhania leaves) 1 small bunch, finely chopped

Turmeric powder (haldi) ½ tsp

Water 4-5 cups

Ghee 1 tsp

Salt to taste

Method

Wash and soak red kidney beans (rajma) for 4-5 hours. Drain water and wash them, pressure cook by adding water and cook till the beans become tender. Take pan pour ghee, fry shallots, till golden brown, remove from heat and keep it aside.

In the same pan heat oil add cumin seeds (jeera), cinnamon (dalichini) and chopped onion. Fry till it turns transparent add ginger, peas, carrot, turmeric powder (haldi), garam masala powder, salt, tomatoes, green chillies and cook for 2-3 minutes. To this add 4-5 cups of water, and let the water boil.

Add the boiled red kidney beans (rajma) and vermicelli to the boiling water, cook till the vermicelli is done and no more water is left. Serve it in plates, add dash of lime juice, garnish with fresh coriander leaves (dhania leaves), mix lightly and serve.